1. E

    Crayfish Stuffed Mushrooms

    3 pounds fresh mushrooms 1 stick butter 1 cup chopped onion 3 cloves garlic -- chopped 1 pound crawfish tails 1/4 cup chopped green onion 1/8 cup chopped parsley 1/2 cup white wine Parmesan cheese to taste Whipping cream -- enough to make a thick sauce Seasoned salt, to taste Italian...
  2. E

    Old Fashioned Crawfish Etouffee

    This is the original recipe that all of your good cajun cooks used to make crawfish etouffee. A lot of people today add cream of mushroom soup, tomato sauce or tomato paste, but your original recipe does not use these ingredients. * 1 (1 lb) bag peeled crayfish tail, not drained * 1/2...
  3. E

    Watercress Beurre Blanc

    2 tbsp. watercress, finely chopped 1/8 cup Crayfish Stock (see Sturgeon with Crayfish Caviar Custard) 3 oz. butter, at room temperature juice of 1 lemon salt and pepper, to taste Combine watercress and stock in sauce pan; reduce to form glaze. Slowly whisk in butter. Add lemon juice; season.
  4. E

    Sturgeon with Crayfish Caviar Custard

    2-1/4 lb. sturgeon 1 oz. matignon vegetables 6 crayfish, cleaned 2 oz. butter 1/2 tsp. tomato paste Paprika, to taste 1/2 cup fish stock 7/8 cup heavy cream 1 egg 3 egg yolks salt and pepper, to taste nutmeg, to taste 1 oz. caviar Place sturgeon in pan with lemons; add enough water to cover...
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    Smoked Columbia Sturgeon

    Sturgeon with Crayfish Caviar Custard Watercress Beurre Blanc Braised Fennel and Split Peas Wilted Radicchio TO SERVE Brush watercress beurre blanc over sturgeon. Arrange sturgeon with crayfish caviar custard, braised fennel and split peas, and wilted radicchio bundles on plate. NOTES...
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    Seafood Quenelles with Crayfish, Sauce Nantua

    almon quenelles crayfish nantua sauce chopped parsley =Gently poach salmon quenelles, around crayfish on and around quenelles, sauce with Nantua.
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    Seafood Mousseline with Crayfish, Sauce Nantua

    eafood mousse cooked crayfish tails Nantua sauce jus parsley lemon slices =Bake seafood mousse in mold au bain marie, serve with crayfish in Nantua sauce over top.
  8. E

    Crayfish Tails a la Carlton

    1 quart Water 1 teaspoon Salt 1 tablespoon Sugar 1 Parsley 12 stick Dill, Fresh 2 pound Crayfish, Tails *** SAUCE *** 1 cup Hollandaise 1 tablespoon Dill, Finely Chopped ½ teaspoon Sugar 1/3 cup White Wine, Dry In skillet boil 1 quart water with the salt sugar, parsley and dill. Simmer 10...
  9. Chef

    Hot Fish Dip

    1 1/2-pound carton cream cheese 2 teaspoons Worcestershire sauce (2 to 3 teaspoons) 1 teaspoon "NAMIDA" New Zealand Wasabi Paste - Hot 1 tablespoon lemon juice OR 1 tablespoon lime juice 3 spring onions (3 to 4 onions), chopped Few drops tabasco sauce 1 cup fresh or frozen fish meat (may include...
  10. Chef

    Shrimp Bisque

    3 ounces clarified butter 1 pound mirepoix, small dice 2 pounds shrimp shells and/or lobster or crayfish shells and bodies 2 garlic cloves, chopped 2 ounces tomato paste 4 ounces brandy 12 ounces white wine 4 quarts fish velouté (made with shrimp stock) SACHET: 1 bay leaf 1/2 teaspoon dried...
  11. Chef

    Grilled Center Cut Pork Rib Chops in Gumbo Sauce

    12 12 ounce pork ribs chops SPICE MIXTURE 1 tablespoon whole black peppercorns 1 tablespoon whole white peppercorns 1 tablespoon fennel seed 1 tablespoon annatto seed 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon dried oregano MARINADE 1/4 cup cider vinegar 2 tablespoons Spice...